Changes of aromatic composition in Youhongli （Pyrus ussuriensis） fruit during fruit ripening
Abstract：The volatile components of Youhongli （Pyrus ussuriensis Maxim.） in different ripening stages were extracted by headspace solid phase micro-extraction and analyzed by gas chromatography-mass spectrometer. Eleven, twenty-six and thirty-three components mainly including aldehydes, esters, alco- hols and terpenes were identified at different ripening stages. The number and concentration of different volatile profiles , especially esters increased with the development of ripening. Seven characteristic impact compounds including hexanal, E-2-hexenal, ethyl butanoate, ethyl 2-methylbutanoate, ethyl hex- anoate, hexyl acetate and ethyl heptanoate were identified amongst these 35 volatiles. Ethyl 2-methylbu- tanoate, ethyl hexanoate and hexyl acetate had the highest aromatic values. Based on the volatiles, electronic nose could clearly discriminate different ripening stages of Youhongli pear
Keywords：Youhongli （Pyrus ussuriensis Maxim.）Volatile compoundsHS-SPMEGC-MSElectronic nose
Publication Date：2012-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)